Behind the Scenes... Fresh Hops Beer

These past couple weeks at Beacon have been pretty hectic, but from the chaos sprung an interesting idea: "Is there enough fresh local hops growing around Nelson to make a batch with?". So the boys loaded up with a few 5-gallon buckets and started searching for and picking all the local hops they could find. It didn't take long before they had exactly what they needed.

All the hops collected and measured!

All the hops collected and measured!

And so the process begins, first Josh had to mill the grains through our grain mill.

He multi-tasks like nobody else. :p

He multi-tasks like nobody else. :p

Grain all milled and ready to mash in!

Grain all milled and ready to mash in!

Now the Mash Tun is filled with water at 75 degrees Celsius and the milled grains are poured in by Craig while Josh stirs away.

Pour, stir, pour, stir, pour, stir.

Pour, stir, pour, stir, pour, stir.

After an hour in the Mash Tun (with a couple stir sessions) the liquid is extracted through a screen in the bottom and recirculated until the liquid comes through clear of bits of grain.

The lid is there to disperse the incoming liquid so it doesn't plunge into the Mash and stir up the grain again.

The lid is there to disperse the incoming liquid so it doesn't plunge into the Mash and stir up the grain again.

After the liquid is done recirculating its transferred to the boil kettle where it'll boil for an hour as the hops are being added.

Craig using our fancy hose hook to fill the kettle.

Craig using our fancy hose hook to fill the kettle.

Our sparge assembly disperses water across the grain bed in the Mash Tun as its pulled through into the kettle.

Our sparge assembly disperses water across the grain bed in the Mash Tun as its pulled through into the kettle.

The hops are separated into equal measurements to be added in every 2 minutes while the boil is going.

That's Josh's serious hop-measuring face.

That's Josh's serious hop-measuring face.

Every... Two... Minutes...

Every... Two... Minutes...

By the end the kettle was nice and full and it was time to send the beer through our heat exchanger into the fermentation tank!

Kettle full of hoppy goodness!

Kettle full of hoppy goodness!

Fermenter transfer complete! Now the yeast is pitched and we wait two weeks!

Fermenter transfer complete! Now the yeast is pitched and we wait two weeks!

Once the beer has finished fermenting we will post pictures of the kegging and tasting!